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One-Pan Rosemary Pork Tenderloin with Cauliflower – vegetarian recipe
Stav Kogan

One-Pan Rosemary Pork Tenderloin with Cauliflower

A simple, elegant one-pan meal that comes together in just 30 minutes. This restaurant-quality rosemary pork tenderloin stays incredibly juicy while the cauliflower becomes tender-crisp, all in a single skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 260
Ingredients Method Nutrition

Ingredients
  

  • 1 ½ pounds / 680g (24 oz) boneless pork tenderloin
  • 1 tablespoon (15 ml / 0.5 fl oz) coconut oil, melted
  • 1 tablespoon (15 ml / 0.5 fl oz) fresh chopped rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 2 cups (200 g / 7.1 oz) cauliflower florets
  • Use a meat thermometer to ensure the pork is cooked to a perfect 145°F (63°C) for a juicy, tender result without any guesswork.
  • For extra flavor and color, allow the cauliflower to brown slightly in the skillet for a minute before reducing the heat and covering.
  • Feel free to deglaze the pan with a splash of white wine or chicken broth after searing the pork for an easy, delicious pan sauce.

Method
 

  1. Directions
  2. Pat the pork tenderloin dry with paper towels. Rub the melted coconut oil all over the pork, then season generously with chopped rosemary, salt, and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Once shimmering, carefully place the pork in the skillet and sear for 2-3 minutes per side, until a golden-brown crust forms.
  5. Scatter the cauliflower florets in the skillet around the pork.
  6. Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 8-10 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
  7. Remove the skillet from the heat and transfer the pork to a cutting board.
  8. Let it rest for 5 minutes before slicing.
  9. Serve the sliced pork with the tender cauliflower from the pan.
  10. Let the pork rest for at least 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful.

Nutrition

Calories: 260kcalCarbohydrates: 5gProtein: 38gFat: 11g

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